Fruit Galette OR Crostata

Name: Fruit Galette OR Crostata
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: French
Ingredients: 1 ½ recipe All-Butter Pie or Pastry Dough, or 1 recipe Rough Puff Pastry; ¼ cup raspberry or other jam; 4 plums or apricots, or 2 peaches or nectarines, pitted and cut into ½-inch slices (about 1 pound); (½ cup raspberries or blueberries); 2 tablespoons sugar; 4 teaspoons all-purpose flour

20m Prep Time
30m Cook Time
50m Ready In

Cuisine : French
Course : Dessert

A rustic fruit galette made with buttery pastry, filled with jam and fresh stone fruits or berries, baked until golden and juicy.

Ingredients

Servings:

½× 1× 1½× 2× 3×

(8 servings) Units:

As Written US Metric

Show sub-recipe ingredients

1 ½ recipe All-Butter Pie or Pastry Dough, or 1 recipe Rough Puff Pastry (opens in new tab)
- 2 ½ cups (315g) all-purpose flour
- (1 teaspoon sugar, for sweet pies)
- ½ teaspoon salt
- 2 sticks (8 oz or 225g) cold unsalted butter, cut into cubes
- 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
- 1 to 3 teaspoons ice water
Sub-recipe steps
1. Whisk together in a medium bowl or pulse briefly in a food processor: 2 ½ cups (315g) all-purpose flour; (1 teaspoon sugar, for sweet pies); ½ teaspoon salt
2. Add: 2 sticks (8 oz or 225g) cold unsalted butter, cut into cubes
3. If mixing the dough by hand, work in the butter, flattening the pieces between your fingers until they are roughly pea-sized or a little larger with some larger, flattened pieces. If using a food processor, add all the fat at once and pulse until the butter pieces are mostly pea-sized. Sprinkle the dough with: 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
4. Blend the water gently into the dough with a silicone spatula or pulse until it just holds together. If the dough is still dry and crumbly, add: 1 to 3 teaspoons ice water
5. The dough should not be wet or sticky but should hold together when squeezed. Divide the dough in half, shape each into a disk, and roll out immediately as directed in Rolling Pie Dough, or wrap in plastic wrap and refrigerate for at least 30 minutes or up to 3 days. Prepare as directed in Lining a Pie or Tart Pan with Dough. To fill and bake, see individual recipes. For a baked shell, see About Blind Baking Crusts.
¼ cup raspberry or other jam
4 plums or apricots, or 2 peaches or nectarines, pitted and cut into ½-inch slices (about 1 pound)
(½ cup raspberries or blueberries)
2 tablespoons sugar
4 teaspoons all-purpose flour

Let's Prepare

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Gather these ingredients — no prep needed yet.

1 ½ recipe All-Butter Pie or Pastry Dough, or 1 recipe Rough Puff Pastry
¼ cup raspberry or other jam
4 plums or apricots, or 2 peaches or nectarines, pitted and cut into ½-inch slices (about 1 pound)
(½ cup raspberries or blueberries)
2 tablespoons sugar
4 teaspoons all-purpose flour

Let's Cook

Step 1.

Prepare: ½ recipe All-Butter Pie or Pastry Dough, or 1 recipe Rough Puff Pastry
Step 2.

Position a rack in the lower third of the oven. Preheat the oven to 375°F.
Step 3.

Roll the dough into an 11-inch round. Lift the dough onto a large baking sheet. Leaving a 1-inch border all around the edge, spread evenly over the dough: ¼ cup raspberry or other jam
Step 4.

Toss together in a medium bowl: 4 plums or apricots, or 2 peaches or nectarines, pitted and cut into ½-inch slices (about 1 pound); (½ cup raspberries or blueberries); 2 tablespoons sugar; 4 teaspoons all-purpose flour
Step 5.

Distribute the fruit mixture over the jam, in a decorative pattern or in a heap. Fold in the border of dough to form a rim. Bake until the crust is golden brown and the fruit juices have thickened, 25 to 35 minutes. Serve warm.